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Sheet Pan Breakfast

Recipe At A Glance

  • 15 ingredients
  • Over 30 minutes
  • 4 Servings

Start your morning with a meal that’ll fill you up for a long day ahead. This Southwestern Style Sheet Pan Breakfast from Bobbi’s Kozy Kitchen is a meal that yields enough servings for your whole family.


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Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 (20-ounce) package Simply Potatoes refrigerated hash brown potatoes
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon dried Mexican oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups grape tomatoes, halved
  • 1 to 2 jalapenos, seeded and chopped
  • 1/2 red onion, chopped
  • 1 lime, juiced
  • 6 slices bacon * See Cook’s Notes
  • Eggland’s Best eggs *
  • 2 tablespoons chopped fresh cilantro

Recipe Directions

  • Preheat oven to 400 degrees F.
  • Lightly oil a baking sheet (or coat with nonstick spray).
  • In a large bowl, combine the hash brown potatoes, butter, oregano, cumin, chili powder, garlic powder, salt, and pepper. Toss with tongs to combine.
  • Spread potatoes in an even layer on the baking sheet.
  • Place into oven and bake until the edges begin to brown, about 20-25 minutes.
  • Meanwhile, in a medium bowl, combine the tomatoes, jalapeno, onion, lime juice, and salt. Set aside.
  • Remove baking sheet from the oven and create 4 wells. Add bacon slices and eggs, gently cracking the eggs into a small bowl, then pouring into each well. Season with salt and pepper.
  • Place into oven and bake until the egg whites have set and the yolks cooked to the desired firmness.
  • Serve immediately, garnished with fresh salsa and cilantro

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